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Tempeh-Bean Stuffed Peppers

Tempeh-Bean Stuffed Peppers

Cost $8, save $5

Source: Recommended by CookPal

  • 47 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 2 red bell peppers, halved and seeded
    • ½ cup baby spinach
    • 🧅 1 small onion, chopped

  • Protein

    • ½ (8 ounce) package tempeh
    • 1 (15 ounce) can cannellini beans, drained and rinsed

  • Liquids and Oils

    • 1 tablespoon olive oil
    • ¼ cup vegetable broth

  • Cheese and Dairy

    • 1 (4 ounce) package crumbled feta cheese

  • Seasonings

    • 2 tablespoons nutritional yeast
    • 🧂 Salt to taste
    • Ground black pepper to taste

STEPS

1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add red bell pepper halves, cover, and steam until just tender, 2 to 6 minutes.

2

Preheat oven to 350 degrees F (175 degrees C).

3

Heat olive oil in a skillet over medium heat. Cook tempeh and onion until tempeh is crispy, 5 to 10 minutes. Add cannellini beans, spinach, and broth; cook until heated through, about 5 minutes. Remove from heat. Stir feta cheese, nutritional yeast, salt, and pepper into stuffing.

4

Fill red bell pepper halves with stuffing. Place on a baking sheet.

5

Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.

NUTRIENTS

Per 1 serving

🔥

560

Calories

  • 32
    Protein
  • 51
    Carbs
  • 26
    Fats

💡 For a vegan version, replace feta cheese with a vegan cheese alternative.Serve with a side salad or crusty bread to make this a complete meal.To save time, prepare the stuffing mixture a day in advance and refrigerate until ready to use.